Introduction

This Peanut Butter Jelly Snack Bread combines the nostalgic flavors of a classic sandwich into a soft, moist loaf that’s perfect for breakfast or an afternoon treat. With swirls of strawberry jam and a crunchy peanut streusel topping, it’s a delightful twist on a beloved favorite.

The image shows a loaf cake with three slices cut and laid in front of it on brown parchment paper over a wooden board. The cake has a crumbly top layer decorated with chopped nuts and bits of red berries, while the inside is light brown and speckled with small red berry pieces. Next to the cake, there is a white bowl with red jam and a knife resting on it. A fresh strawberry with its green leaf is placed near the bottom right corner. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup brown sugar (packed)
¼ cup all-purpose flour
¼ cup crushed peanuts
3 tablespoons butter (melted)
¾ cup brown sugar (packed)
1 cup milk
2 eggs
¾ cup creamy peanut butter
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup chopped strawberries
½ cup strawberry jam

Instructions

Step 1: Preheat the oven to 350 degrees. Grease a 9×5 inch loaf pan and, if desired, line it with parchment paper along the bottom and the two longest sides for easy bread removal.
Step 2: To make the peanut streusel, mix the brown sugar, flour, and crushed peanuts in a small bowl. Add the melted butter and stir until combined and crumbly. Place the streusel in the fridge while preparing the bread.
Step 3: In a large bowl, whisk together the ¾ cup brown sugar, milk, eggs, and creamy peanut butter until smooth and combined.
Step 4: Add the 2 cups flour, baking soda, and salt. Using a rubber spatula, mix until just combined. Then fold in the chopped strawberries gently.
Step 5: Dollop the strawberry jam over the batter. Fold the jam into the batter a few times using the spatula, just enough to create pretty swirls.
Step 6: Pour the batter into the prepared loaf pan and spread it evenly. Add extra chopped strawberries on top if desired.
Step 7: Remove the peanut streusel from the fridge and crumble it over the top of the batter.
Step 8: Bake for 60-75 minutes, or until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs. To prevent over-browning, loosely cover the bread with parchment paper or foil halfway through baking.
Step 9: Remove the bread from the oven and let it cool in the pan on a wire rack for 1 hour. For cleaner slices, allow the bread to cool completely before cutting. Enjoy on its own or with additional butter, peanut butter, or jelly.

Tips & Variations

For extra texture, toast the crushed peanuts before mixing into the streusel.
Swap strawberries with fresh raspberries or blueberries for a different fruity twist.
If you prefer a chunkier jam swirl, add the jam in bigger dollops and fold less.
Use natural peanut butter for a less sweet and more rustic flavor.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped bread for up to 2 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

The image shows a loaf of fruit and nut bread with a chunky crumb topping loaded with nuts. The bread has three visible layers: the bottom and middle layers are a soft, light brown bread with small red fruit bits inside, while the top layer is a thick, textured crunch of nuts and brown crumbs. Several slices are cut from the loaf and stacked slightly in front. Next to the loaf is a white bowl with dark red jam and a butter knife resting in it. A bright red strawberry with green leaves is on the side, all placed on white parchment over a wooden board, with a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works well and adds extra texture, though it may make the batter slightly thicker.

Can I substitute frozen strawberries?

Fresh strawberries are best for texture, but if using frozen, thaw and drain excess liquid before folding into the batter to avoid excess moisture.